Sheet Pan Mozzarella Chicken, Potatoes, and Vegetables
Indulge in the delightful flavors of Sheet Pan Mozzarella Chicken, Potatoes, and Vegetables. This easy, one-pan meal features juicy chicken breasts topped with creamy mozzarella, alongside colorful baby potatoes and seasonal veggies. Perfect for busy weeknights, this dish brings the family together while offering effortless preparation and quick cleanup. Enjoy every cheesy bite as you create lasting memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 8 oz fresh mozzarella cheese, sliced
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, and oregano; place them in the center of the baking sheet.
- Arrange halved baby potatoes, chopped zucchini, and red bell pepper around the chicken.
- Sprinkle minced garlic over the dish and drizzle olive oil on top.
- Roast for about 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
- In the last five minutes of cooking, top chicken with mozzarella slices and return to oven until melted.
- Serve immediately with pan juices drizzled over.
Nutrition
- Serving Size: 1 plate (approx. 370g)
- Calories: 485
- Sugar: 3g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Swap mozzarella for feta or add herbs like basil or thyme for extra flavor. Customize vegetables based on seasonal availability or personal preference.